These Mixed Potato Pancakes offer a delightful twist on traditional hash browns by combining the earthy sweetness of sweet potatoes with the starchy structure of all-purpose potatoes. The result is a tender interior with a beautifully crisp exterior. Aromatic onions and fresh garlic provide a savory depth, while black pepper adds just the right amount of warmth. These pancakes are incredibly versatile, making them perfect for a hearty weekend breakfast, a light lunch, or even a healthy side dish for dinner. They cook up quickly in a skillet, requiring minimal ingredients and effort, yet deliver a restaurant-quality texture and flavor that everyone will enjoy.
Mixed Potato Pancakes (2 Pts
Description
These Mixed Potato Pancakes offer a delightful twist on traditional hash browns by combining the earthy sweetness of sweet potatoes with the starchy structure of all-purpose potatoes. The result is a tender interior with a beautifully crisp exterior. Aromatic onions and fresh garlic provide a savory depth, while black pepper adds just the right amount of warmth. These pancakes are incredibly versatile, making them perfect for a hearty weekend breakfast, a light lunch, or even a healthy side dish for dinner. They cook up quickly in a skillet, requiring minimal ingredients and effort, yet deliver a restaurant-quality texture and flavor that everyone will enjoy.Ingredients
Directions
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In a medium saucepan, bring 3 cups of water to a boil.
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Add the sweet and all-purpose potatoes; cook until just tender, about 8 minutes. Drain and allow to cool slightly.
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Using a grater, shred the cooled potatoes into a medium bowl.
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Spray a medium nonstick skillet with nonstick cooking spray and place over medium-high heat for 30 seconds.
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Add the onions and garlic; cook until light brown, 3-4 minutes.
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Combine the cooked onions and garlic with the potato mixture in the bowl. Sprinkle with pepper and salt, tossing gently to combine.
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Divide the mixture into 8 equal portions.
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Wipe out the skillet with a paper towel and spray again with nonstick cooking spray; place over low heat for 30 seconds.
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Add 4 pancakes to the skillet; cook until lightly browned, about 4 minutes on each side.
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Repeat with the remaining pancakes.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 123.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 638.9mg27%
- Total Carbohydrate 28.0g10%
- Dietary Fiber 4.1g17%
- Sugars 4.9g
- Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to maintain crispiness.
Tips: Ensure the shredded potatoes are cooled before forming pancakes to prevent them from becoming too wet or mushy. Patting the shredded potatoes with a paper towel to remove excess moisture can help achieve a crispier texture.
Variations: Add a pinch of cinnamon for a sweeter profile, or mix in grated cheese for a non-vegan variation. Serve with applesauce, yogurt, or sour cream.
